Lv71
3632 积分 2020-10-21 加入
Unlocking the Potential of the Umami Taste-Presenting Compounds: A Review of the Health Benefits, Metabolic Mechanisms and Intelligent Detection Strategies
3小时前
已完结
4-hydroxy-2-alkenals in foods: a review on risk assessment, analytical methods, formation, occurrence, mitigation and future challenges
2个月前
已完结
Stabilization of infant formulas against lipid oxidation: What are the key structural levers?
2个月前
已完结
Undesirable discoloration in edible fish muscle: Impact of indigenous pigments, chemical reactions, processing, and its prevention
2个月前
已完结
Magnetic Field (MF) Assisted Freezing in Food Preservation: Principles, Applications, and Technological Progress: An Overview
3个月前
已完结
Chemical deterioration and discoloration of semi-dried tilapia processed by sun drying and microwave drying
4个月前
已完结
THE STUDY ON EFFECT OF SODIUM CHLORIDE ON THE ANTIOXIDANT ACTIVITY OF MEET
4个月前
已完结
Combined Effects of Osmotic Dehydration and Convective Air Drying on Kaddid Meats: Kinetics and Quality
5个月前
已完结
Molecular Mechanism of the Impact of Lipid Oxidation Products (2,4-Decadienal) on the Conformation of Grouper (Epinephelus coioides) Myofibrillar Proteins During Refrigeration and its Implications on the Overall Protein Flavor
6个月前
已完结
Improving the quality and safety of frozen muscle foods by emerging freezing technologies: A review
6个月前
已完结
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